Baked Goods · Breakfast · Kid Friendly/Toddler Approved! · Recipes · vegan

Strawberry Chia Jam Muffins – GF & Vegan

Strawberry Muffins

I am loving my strawberry chia jam lately (click here for recipe)!  It goes well with anything – oatmeal, toast, pancakes and now, muffins!  This muffin recipe is moist, flavourful and most importantly, kid friendly.  Let me know what you think!


  • 1/4 cup sorghum flour (the most ‘wheat like’ of all gluten free flours)
  • 1/2 cup tapioca starch (creates a lighter product)
  • 1/2 cup potato starch (also creates a lighter product)
  • 1/4 cup almond meal
  • 1 tsp xantham gum (helps to hold gluten free baked goods together)
  • 1/2 tsp pectin (helps to add structure)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp melted coconut oil
  • 1/2 cup vanilla coconut yogurt
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla
  • 2 flax eggs (2 tbsp ground flax seed mixed with 3 tbsp water – set aside for about 5 minutes to set)
  • 1 banana, mashed
  • 1/2 cup chopped strawberries
  • 1/4 cup strawberry chia jam (or jam of choice) – click here for my recipe


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium bowl, combine all flours (tapioca, sorghum, potato, almond meal), xantham gum, pectin, baking powder and baking soda.
  3. In a mixing bowl, combine mashed banana, flax eggs, coconut oil, coconut yogurt, vanilla and sugars.
  4. Mix the flour mixture into the wet mixture until well combined.  Fold the chopped strawberries into batter and mix well.
  5. Add a large scoop of batter into muffin cups and swirl a small amount of jam into centre of each muffin.  Bake in oven for approximately 18 – 20 minutes (until a toothpick inserted into centre of muffin comes out with no batter).
  6. Enjoy!

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